Papers: 10.3390/molecules25051184

https://doi.org/10.3390/molecules25051184

Combination of High Hydrostatic Pressure and Ultrafiltration to Generate a New Emulsifying Ingredient from Egg Yolk

Cited by: 7
Author(s): Mélanie Giarratano, Pauline Duffuler, Julien Chamberland, G. J. Brisson, James D. House, Yves Pouliot, Alain Doyen
Published: over 6 years ago

Software Mentions 1